Grilled Chicken Salad with Low-Sodium Fruit Dressing

Photo: Korea Ministry of Food and Drug Safety

Grilled Chicken Salad with Low-Sodium Fruit Dressing

Name: Grilled Chicken Salad with Low-Sodium Fruit Dressing
Cuisine: South Korea
Ingredients: 60 g chicken breast; 18 g iceberg lettuce; 18 g cherry tomatoes; 20 g broccoli; 20 g kiwi; 10 g apple; 4 g onion; 6 g olive oil; 3.2 g lemon juice; 3.2 g sugar; 0.4 g salt

구운 닭고기 샐러드와 저나트륨 과일 드레싱

Side dish · Grilled

Side dishesCourse

247kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Grilled Chicken Salad with Low-Sodium Fruit Dressing

Not spicyNo porkGluten-free

Ingredients Tap an ingredient to check it off

Servings1

chicken breast닭가슴살
60 g
iceberg lettuce양상추
18 g
cherry tomatoes방울토마토
18 g
broccoli브로컬리
20 g
kiwi키위
20 g
apple사과
10 g
onion양파
4 g
olive oil올리브오일
6 g
lemon juice레몬즙
3.2 g
sugar설탕
3.2 g
salt소금
0.4 g

Nutrition per serving

247kcal

17.3gCarbs

13.1gProtein

14.5gFat

175mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Bake the chicken breast in a 170C oven for 20 minutes, then shred it finely.
Tear the lettuce into single-leaf pieces, soak in cold water, and drain.
Remove the stems of the cherry tomatoes and cut them in half.
Break the broccoli into florets and blanch in boiling water.
Put the low-sodium fruit dressing ingredients in a blender and blend until smooth.
Mix the prepared ingredients together and serve with the low-sodium fruit dressing.

💡 TipDo not season the chicken breast beforehand.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.